PLAZZOTTA, STELLA
PLAZZOTTA, STELLA
DI4A - DIPARTIMENTO DI SCIENZE AGROALIMENTARI, AMBIENTALI E ANIMALI
Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity
2018-01-01 Plazzotta, S.; Calligaris, S.; Manzocco, L.
Cellulose cryogel particles for oil structuring: Mixture properties and digestibility
2024-01-01 Ciuffarin, F.; Plazzotta, S.; Gelas, L.; Calligaris, S.; Budtova, T.; Manzocco, L.
Combined high-power ultrasound and high-pressure homogenization nanoemulsification: The effect of energy density, oil content and emulsifier type and content
2018-01-01 Calligaris, S.; Plazzotta, S.; Valoppi, F.; Anese, M.
Controlling aerogel surface porosity to enhance functionality in foods
2022-01-01 DE BERARDINIS, Lorenzo; Plazzotta, Stella; Manzocco, Lara
Conversion of whey protein aerogel particles into oleogels: Effect of oil type on structural features
2021-01-01 Plazzotta, S.; Jung, I.; Schroeter, B.; Subrahmanyam, R. P.; Smirnova, I.; Calligaris, S.; Gurikov, P.; Manzocco, L.
Design of Fat Alternatives Using Saturated Monoglycerides
2024-01-01 Melchior, S.; Plazzotta, S.; Miao, S.; Manzocco, L.; Nicoli, M. C.; Calligaris, S.
Design of Roll-In Margarine Analogous by Partial Drying of Monoglyceride-Structured Emulsions
2021-01-01 Calligaris, S.; Plazzotta, S.; Barba, L.; Manzocco, L.
Effect of enzymatic hydrolysis with Alcalase or Protamex on technological and antioxidant properties of whey protein hydrolysates
2024-01-01 Di Filippo, G.; Melchior, S.; Plazzotta, S.; Calligaris, S.; Innocente, N.
Effect of pulsed light on microbial inactivation, sensory properties and protein structure of fresh ricotta cheese
2020-01-01 Ricciardi, F. E.; Plazzotta, S.; Conte, A.; Manzocco, L.
Effect of ultrasounds and high pressure homogenization on the extraction of antioxidant polyphenols from lettuce waste
2018-01-01 Plazzotta, Stella; Manzocco, Lara
Evaluating the environmental and economic impact of fruit and vegetable waste valorisation: The lettuce waste study-case
2020-01-01 Plazzotta, S.; Cottes, M.; Simeoni, P.; Manzocco, L.
Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
2018-01-01 Plazzotta, Stella; Sillani, Sandro; Manzocco, Lara
Exploring the Potentialities of Cellulose Aerogels and Cryogels as Food Ingredients
2022-01-01 Ciuffarin, Francesco; Negrier, Marion; Plazzotta, Stella; Calligaris, Sonia; Budtova, Tatiana; Manzocco, Lara
Exploring the potentialities of photoinduced glycation to steer protein functionalities: The study case of freeze-dried egg white proteins/carbohydrates mixtures
2021-01-01 Manzocco, L.; Plazzotta, S.; Calligaris, S.
Feasibility of protein aerogel particles as food ingredient: The case of cocoa spreads
2023-01-01 Plazzotta, S.; Calligaris, S.; Manzocco, L.
Feasibility of water-to-ethanol solvent exchange combined with supercritical CO2 drying to turn pea waste into food powders with target technological and sensory properties
2024-01-01 Manzocco, L.; Barozzi, L.; Plazzotta, S.; Sun, Y.; Miao, S.; Calligaris, S.
Food waste valorization
2019-01-01 Plazzotta, Stella; Manzocco, Lara
Fresh-cut pineapple: UV-C light potentialities in shelf-life extension
2017-01-01 Plazzotta, S.; Manzocco, L.
Fruit and vegetable waste management and the challenge of fresh-cut salad
2017-01-01 Plazzotta, Stella; Manzocco, Lara; Nicoli, Maria Cristina
High-Pressure Carbon Dioxide Treatment of Fresh Fruit Juices
2019-01-01 Plazzotta, S.; Manzocco, L.